My husband made a double batch of chili for a picnic tomorrow and it's incredibly hot. Short of throwing it out (hate to do that), can it be saved?
By jabsgram from N. Billerica, MA
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Add some brown sugar to it. It will cut out the heat real quick. Just little at a time till you get to the spot where you can still taste some heat.
The more tomatoes you add the milder it gets, my son-in-law is Hispanic and that's what his mother says. gr8gran64
I agree with Glens mom. Make another batch and freeze what you don't take to the picnic.
You could get a bunch of hot dogs and serve it as the chili for chili dogs! Or serve it with lots of cheese and sour cream as the essential part of a burrito-often called tacos. You just put some chili down the center of a flour tortilla then sprinkle cheese, lettuce, tomato, sour cream and guacamole on it and fold it up like a iittle bedroll with the foot part tucked up. With all that other stuff it shouldn't be too hot. You'll probably have enough chili left over to freeze for next time.
Also you could cook more beans and/or meat and just keep adding ingredients til it tastes right. Chili is very adaptable.
You can add baking powder to it and it will cut the heat quite a bit. Although if you use too much you will taste the baking soda.
This works if you put too much salt in something, too: Boil several cut up potatoes in there. Then take the potatoes out. They will absorb the spice, be quite tasty, and your chili will be just fine.Potatoes will also clear up frying grease, even fish grease! Just fry the potatoes and scoop them out.
I used to use too much spice to a black bean chili I made (because the longer it simmered the hotter it got! the lesson being don't add spice till it's simmered/reduced down a bit) and often I would add a can of tomato juice (try V8 which sweetens a bit) or even water (but too much can make it, well, watery - ew!) But I found another can of tomatoes helped with it, and since my husband isn't a tomato fan, I added another can of beans to balance out the textures.
In your case, since I don't know how much exactly you have, add another can of beans, and another of tomatoes, then serve with a sign that says spicy (just in case) and have plenty of sour cream and cheese for the guests to add as toppings.
I'd make a second double batch without spices and put them together. Then I'd take out what I need for the picnic and freeze the rest.
There are several options that I have found will reduce the intensity of the spiciness of your chili: Beer, chocolate (semi-sweet or cocoa powder), peanut butter (assuming no nut allergies) or simply add more unspiced chili to what you already have.
I have found that just adding plain granulated sugar in small amounts until it is cool enough works well for me.
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I made chili and it is too hot. What can I add to make it less spicy?
Joanne from Vero Beach, FL
By Grandma Bess
I've seen chili recipes (from Kansas, I believe) that called for cocoa or other chocolate variations. I played with that idea once and will probably come back to it, but it didn't work well with the other stuff I was using. That might help a bit with your problem though. And I don't know how much you made or how much is too hot it is for you, but you might consider browning up another pound of beef or lean ground pork and adding that and a can or two of red beans. If you wind up with more than you can use, just bag and freeze the rest. Good luck, and happy cooking!
By Elaine P
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